Grilled Beef Salad
Combine 2 T olive oil, 2 T soy sauce, pepper, garlic, ginger and jalapeno in a large sealing plastic bag. Add steaks, turning to coat. Chill in refrigerator 1 hour. While steaks are chilling, make salad. In a large bowl, combine lettuce, cabbage, tomatoes, cucumbers, red onion and cilantro. Remove 4 c of the salad in a bowl for lunch tomorrow. Remove steaks and discard marinade. Grill steaks covered with lid over medium-high heat 7 minutes on each side or desired doneness. ( Or cook in a grill skillet on top of the stove) Let steak stand 5 minutes. Cut diagonally across grain into thin slices. Toss steak with remaining salad. Combine lime juice, 2 T olive oil, 2 T cilantro, 1 T soy sauce and t sugar for dressing. Drizzle over the salad and toss lightly.
Grilled Garlic Bread
Place bread on a grill rack. Grill 12 minutes on each side or till lightly browned. Rub 1 side of each toasted bread slice with 1 garlic clove halve. Serve immediately.
Grilled Peach Sundaes
Cut peaches in half and remove pits. Sprinkle side of each half with sugar and ginger. Place peaches sugar side down on a grill on low heat. Grill 6 minutes or until lightly browned. Make a sauce by combining the honey and juice from 1 lime. Serve peach halves with a small scoop of frozen yogurt. Drizzle the sauce on top. Serve immediately.
Spanish-Style Tuna Salad
In a medium size bowl, toss reserved salad, oil, lemon juice, pepper. Add tuna, olives and tomato. Toss lightly. Serve with warm corn tortillas.
Summer Fruit Salad
In a medium size bowl, stir together the cantaloupe and grapes. Gently stir in mint.
Romaine lettuce, cabbage, tomatoes, cucumbers, onion, garlic, jalapeno pepper, peaches, canned tuna, corn tortillas, cantaloupe and grapes are WIC Approved Foods.
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